Persimmon Mesclun Salad

What you need:

2 persimmons, chopped finely
1 bosc pear and/or 1 gala apple, chopped finely
1 mango, chopped finely
1/2 avocado, chopped finely, optional
1 pound (16 ounces) mesclun salad mix
1/4 cup raisins and/or cranberries
1 pomegranate (seeds)
1/4 cup crushed walnuts or pecans
2 heaping tablespoons wheat germ, optional
1 lemon

What you do:

1. Add all chopped fruit to mesclun mix. Add the raisins, cranberries, and pomegranate seeds.
2. Sprinkle with wheat germ and crushed walnuts (or pecans).
3. For dressing I just squeeze some fresh lemon juice on it. The lemon juice will also help leftovers last in the fridge for a couple days.
Persimmons are really easy to cut since they have no pit (just cut the stem off), and keep in mind that they are ripe when really soft - like an avocado. I usually buy presliced mango, but if you buy a fresh one, make sure to peal the skin off. I also buy just the seeds of pomegranates since it can be kind of a pain taking out the seeds yourself. As for the pear and apple, I buy organic and choose to keep the skin on for some extra fiber, but of course I cut the seeds and stem out. Enjoy!

Preparation Time:

20 minutes

Cooking Time:

Servings:

4-6

Recipe Category:

Fruit Salad